I tried this technique with Fresh Wild Alaskan Sockeye salmon. Used dill instead of parsley. I would suggest putting a very thin smear of mustard on the fish in addition to salt and pepper. And add mustard to the meringue. I used panko and it gave a nice texture. I think you need to use a fish that gives a flavor contrast to the egg which is more of an edible garnish. This does serve to keep the salmon moist as it finishes cooking, so it's important to watch your timing on the first round of cooking. Beautiful presentation if done correctly. Next time I will try cooking on alder plank.

Reviewer:

I made this with the expectation that the whipped egg whites and herbs would combine to create a unique taste. I cooked the recipe according to directions, only adding a sprinkle of dill. The end result tasted like snapper with fried egg on it. The recipe also did not say how much Dijon mustard to add, so I only added 1 teaspoon.

Reviewer:

Smelled so good while it was baking, tasted absolutely wonderful and was so easy it came out perfect on the first try. Although I must admit I added an extra egg white so the meringue would spread evenly over 8 small fillets.